These seriously are the best muffins ever and so easy to make. I cannot take credit for these, someone gave me the recipe and I am not sure of the origin. But thank you to whoever thought of it. The idea seemed strange but I quickly realized what a great way to get a vegetable into my child who seems to be allergic to almost every other vegetable except broccoli and cauliflower. So here it is …. couldn’t be any easier and they will never even know there is pumpkin in them. Preheat oven to 400 degrees Fahrenheit.
It is always the simple that produces the marvelous – Amelia Barr
- 1 15 oz can of pumpkin puree
- 1 box devils food cake mix
Spray the mixing bowl and all the utensils with cooking spray because the mixture sticks to everything without it. Mix the two together, it will take a while, but don’t give up. ( I have tried to do this in my mixer and it doesn’t work… don’t bother).
Spray a muffin tin with cooking spray (do not use paper muffin cup liners, it will not work) and use an ice cream scoop to split mixture evenly to make 12 muffins.
Add to oven and cook for 15 minutes. That’s it and they are the best muffins. They are so moist and are perfect for breakfast or a snack.
Allergens: Wheat, Check your cake mix for other allergens.